When Charlotte (my eldest) was nearly three, she moved from a daycare to a nursery school. My schedule then went from three full days of childcare per week, to five partial days (12-3pm). Given that it took nearly an hour to get her to school by bus, and another hour to get home by bus, I was left with about an hour of childfree time every day. In addition to the crazy schedule, I was pregnant with my son and feeling absolutely knackered all the time. In order to save my sanity, we eventually moved across the street from my daughter’s school, but before that happened, we spent about four months with this bonkers schedule. The only way I could get dinner on the table was for us to live off of slow cooker meals.
Not being big meat eaters, I found it tricky to find meat-free slow cooker meals that weren’t just combinations of tinned ingredients. (This recipe still calls for tinned ingredients, but far fewer than many other recipes I found!) I tried all sorts of recipes and this sweet potato chili was definitely a favourite. (These Korean beef tacos are a favourite as well, but are much more involved!) This recipe is also great because you can dress it up with lots of fun accoutrement such as sliced radishes and tortilla chips. It is also excellent with some hot cornbread!
PS: Let me know what you think of our new recipe format! I feel so official now!
Sweet Potato Slow Cooker ChiliPrint Recipe
- 1 medium sweet potato, peeled and chopped
- 1 onion, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, chopped
- 1 teaspoon chili powder (stir a bit more into each adult's bowl before serving for added flavour and spice)
- 1 tablespoon ground cumin
- 2 teaspoons unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- 2 tins of chopped tomatoes
- 1 tin of black beans, drained and rinsed
- 1 tin of kidney beans, drained and rinsed
- salt and pepper to taste
- garnish: sour cream or greek yoghurt, sliced salad onions (scallions), sliced radishes, and/or tortilla chips
Add all ingredients to your slow cooker and cover. Add up to a cup of water if the mixture looks too thick.
Cook on low for 7 to 8 hours or on high for 4 to 5 hours or until the sweet potato are tender. (Or ditch the slow cooker and just heat it all together in a pot on the hob!)
Don't forget to add more chili powder before serving to the adults. And DEFINITELY stir in a spoonful or two of sour cream as this really makes the entire dish!